Recipe Box fromThe Oregonian OregonLive

Deviled Purple Potatoes

This recipe uses those cute tiny purple potatoes. Cookbook author Kathy Hester loves how eerie the purple is, but you can use any tiny potato. The black salt, called kala namak, makes the filling taste like egg, so you’ll remember the deviled eggs you grew up on. You can find the salt at Portland’s The Meadow.